This simple Thai-inspired Peanut Pork with Broccoli that melts in the mouth! My Thai Style Peanut Pork with Broccoli is a really winner with all the family and on regular recipe rotation!
It’s cold, and dark, and everyone seems to be depressed because:
a: They’re on a diet, but the sugar addiction from Xmas just ISN’T LETTING UP!
b: Going back to work is too hard after one or two weeks of overindulgence, partying and lazing on the sofa watching films
c: Well just because it’s cold and dark!!
I’m using food to remedy the situation.
Whilst not exactly diet food, this Thai Style Peanut Pork with Broccoli is homecooked and extra tasty, the slow cooked pork is mouthwatering. I’m just going easy on the portion size!
It’s also a lovely comforting dish to come home to after a long day at work (and leftovers, warmed up in the office microwave is the best idea ever!). Throw on a few chilli flakes to warm you up from the inside, and everything will be ok with the world again.
I was looking at the recipes on Kitchen Sanctuary that are proving to be most popular at the moment – and they ALL seem to be meaty, slow-cooked comfort food type dishes like this Sesame Chicken and this African Chicken and Peanut Stew. So it seems like you guys are with me on this! Here's a quick screen shot (you can see the current favourites on the left hand menu bar)
If you’re looking for other lighter-but-still-comforting recipes, check out the current issue of Superfood Magazine. I’ve got 6 delicious dinner recipes in there that are all easy on the waistline.
I got interviewed in this issue too!! Little old me, getting asked questions like I have something interesting to say!!
I was so excited, I carried the mag around for 2 days so I could show it to anyone I came across. Yes I am that annoying 😀
The Thai Peanut Pork Recipe:
Thai Style Peanut Pork with Broccoli
Ingredients
- 1 tsp vegetable oil
- 1 kg diced pork shoulder
- 1 onion - peeled and chopped
- 2 tbsp. ground coriander
- 1 tbsp ground cumin
- 1 tsp ground ginger
- ¼ tsp garlic salt
- 300 ml chicken/veg stock - (use vegetable bouillon for gluten free)
- 400 ml can full fat coconut milk
- 2 heaped tbsp peanut butter - check if you need it to be gluten free, it usually is though
- Juice of 1 lime
- 200 g tenderstem broccoli - chopped into bite sized pieces
- 100 g beansprouts - (these can be fresh, or canned beansprouts that have been drained)
To Serve:
- Boiled rice
- Fresh coriander - cilantro - roughly torn
- Green chillies - I use Fresno chillies, chopped
- Chili flakes
INSTRUCTIONS
- Preheat the oven to 170c/325f.
- Heat the oil in a large casserole pan on a high heat until hot. Add the pork, and brown on all sides - takes about 6-8 minutes.
- Turn down to a medium heat and add the onions. Cook for 5 minutes, moving around the pan regularly, until the onions soften.
- Add the coriander, cumin, ginger and garlic salt and stir.
- Add the stock, coconut milk and peanut butter. Stir and bring to a gentle simmer, then place a lid on the pan and place in the oven to cook for 2 hours.
- Stir in the lime juice, then add the brocolli and beansprouts. Stir and place back in the oven for 10 minutes.
- Remove from the oven and stir. Serve over boiled rice, garnished with fresh coriander. Add some chopped fresh chillies and/or dried chilli flakes if you like a bit of heat.
✎ Notes
Nutrition
If you like this recipe then why not try my Creamy Slow Cooked Pork Casserole or my Slow Cooked Steak Diane Casserole.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Erin says
Hi Nicky,
If I upped the temp to 350 would that help break down the pork a bit faster and reduce the cook time?
Thanks!
Mandy says
When you say 2 Tbsp of coriander. Is that coriander seed? Or the fresh version “cilantro”?
Nicky Corbishley says
Hi Mandy - no the ground coriander is the coriander powder - you should find it in the spice aisle.
Juniper says
This recipe looks amazing, I can’t wait to try it out next time it’s my turn to cook!! Can you use pork loin instead of shoulder? And have you tried vegetables other than broccoli?
Chris Corbishley says
Hi Juniper,
You can use pork loin that will work fine.
Cauliflower and green beans work really well if you are not into broccoli.
Thanks
Chris & Nicky
SC says
I didn't think I liked peanut butter, until I tasted this dish, now I find out I do. Thank you.
Ramona says
Hi I have just discovered your website and I love it!! I am trying to do just now the Thai style peanut pork but I don’t have lime ..can it be replaced with lemon ? Also don’t have bean sprouts so I won’t put those in.. would it matter? I will let u know the result
Finger crossed!!!
Nicky Corbishley says
Thanks Ramona, did you try it with the lemon? I'm not sure it would work as well, but I could be wrong 😀
LeeAnn Adams says
What is a kg of pork shoulder?
Nicky Corbishley says
Hi LeeAnn - it's a kilogram - or 2.2 pounds. I've updated the recipe to reflect that now.
SFlood says
Sounds delicious! Is it possible to cook in a slow cooker? I just got one and so I'm on the look-out for recipes! Also, would this recipe work with beef?
Nicky Corbishley says
Hiya,
Yes, it should work fine in the slow cooker. I'd suggest browning the pork first, and cooking for 3 hours on high or 4-5 hours on low (that's approx, you basically want to cook until the meat just starts to fall apart).
Yes, I think it will work great with beef. It'd probably take an hour or so longer for the beef to be nice and tender.
SFlood says
Great! Thanks a million Nicky! I'm going to try it out this weekend!